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Analysis of czech garlic varieties
Fähnrichová, Nikola ; Vespalcová, Milena (referee) ; Diviš, Pavel (advisor)
This master thesis deals with analysis of Czech garlic varieties in comparison with two varieties from abroad. Alliin and carbohydrates were determined by high performance liquid chromatography with diode-array detector or evaporative light scattering detector. Crude proteins were calculated from total content of nitrogen that was determinated by Kjeldahl method. Elementary analysis was performed by inductively coupled plasma optical emission spectrometry. In theoretical part of this thesis is describes botanical characterization and cultivation of garlic, chemical composition of garlic, especially groups of substances which were analysed in this thesis. Principle of used methods is described too. The experimental part of this work deals with sample and calibration solution preparation and process of analysis. Obtained results from analysed substances are summarized in the tables, discussed and compared with results of analysis of other authors. Between Czech and Spanish/Chinese garlic are slight differences. Garlics contain 24,66 g/kg dry weight of alliin. Content of crude proteins in Czech garlic is comparable to Chinese garlic but the Spanish garlic has just half of amount crude proteins. Elementary analysis also includes significant differences. Czech varieties contain higher amount of phosphorus, iron and zinc. On the contrary, content of potassium in foreign garlic is higher than in Czech Republic and the analysed amount is 15 g/kg dry weight.
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Vliv přírodních aditiv na prodloužení skladovatelnosti chlazených paštik z kapra obecného (Cyprinus carpio)
TUNYS, Ondřej
This diploma thesis evaluates the effects of cranberry, garlic and onion extract on microbiological quality, sensory attributes and oxidative effect of common carp (Cyprinus carpio) pâtés. The evaluation is expressed in comparison with the control sample (no additive). Individual analyzes took place in different terms depending on the analysis performed (usually on day 0, then after 1, 2, 3 and 6 months of storage). Microbiological analysis showed values in the range of 1.71 - 2.05; 1.73 - 2.23; 1.43 - 2.14; 1.36 - 2.21 log CFU*g-1 at individual terms (0, 1, 2 and 6 months). The accessible limit for freshwater fish consumption (7 log CFU*g-1) was not exceeded for any of the samples throughout the testing period. Onion extract reached the best values in microbiological analysis. However the best results in almost all sensory attributes (odour, taste, aftertaste, consistency, color, overall acceptability) were achieved by pate with garlic and cranberry. TBARS analysis evaluating lipid oxidation also proved inhibition of oxidation processes. All the results of this research showed that natural additives have good antioxidant effects extending the shelf life of carp pâtés with suitable storage (preservation and cooling at 4 +- 1 °C) for up to 6 months.
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Možnosti využití antivirotik v procesu eliminace virů u česneku kuchyňského
Kudělková, Martina
The dissertation is focused on the effect of three antivirals (acyclovir, rimanatadine or zidovudine) for their potencial use in the process of chemotherapy in the combination of meristem culture method as a possible method for Onion yellow stripe virus, Leek yellow stripe virus, Garlic common laten virus and Shallot latent virus eradication in in vitro conditions. Antivirals were always applied separately into cultivation media and two amounts of antivirals (25 or 50 mg.l-1) were used. The treatment time was two weeks. Meristem culture only was a control method. Murashige and Skood medium was used for all variants. During the first year, young plants of the variety D Alsace Freres cultivated in vitro were treated with chemotherapy. These plants had been treated with the meristem culture only in the past but the treatment had not been successful. The virus presence was detected with the ELISA method. Rimantadine variant in the amount of 50 mg.l-1 was the most effective variant for the monitored virus elimination. More sensitive method reverse transcription polymerase chain reaction (RT-PCR) was optimized for monitored viruses in the next parts of this work. Garlic common latent virus (GCLV) primers were designed as well. During the second year, the chemotherapy was applied on explants with the size 0.8 mm during meristem culture. Explants of the varieties Blanin, Sukoradský and Japo, however, did not regenerate and the chemotherapy could not be evaluated. In the next two years of the work, the chemotherapy was applied on individual cloves of the Unikát variety. Whilst detecting the presence of viruses in plants prior the treatment, it was established that only one plant was free from all the monitored viruses. After treatment, acyclovir variant in amount of 25 mg.l-1 was evaluated as the most effective variant for the virus complex elimination, and also from the economical point of view. Real-Time PCR method for virus detection has been started in the dissertation. The detection of GCLV was optimized from the start. Isolates which had been negative for the GCLV presence after RT-PCR were tested with Real-Time PCR. A higher percentage of GCLV positive plants were detected with Real-Time PCR. Real-Time PCR optimization for other viruses will be the objective of futur experiments.
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Analysis of czech garlic varieties
Fähnrichová, Nikola ; Vespalcová, Milena (referee) ; Diviš, Pavel (advisor)
This master thesis deals with analysis of Czech garlic varieties in comparison with two varieties from abroad. Alliin and carbohydrates were determined by high performance liquid chromatography with diode-array detector or evaporative light scattering detector. Crude proteins were calculated from total content of nitrogen that was determinated by Kjeldahl method. Elementary analysis was performed by inductively coupled plasma optical emission spectrometry. In theoretical part of this thesis is describes botanical characterization and cultivation of garlic, chemical composition of garlic, especially groups of substances which were analysed in this thesis. Principle of used methods is described too. The experimental part of this work deals with sample and calibration solution preparation and process of analysis. Obtained results from analysed substances are summarized in the tables, discussed and compared with results of analysis of other authors. Between Czech and Spanish/Chinese garlic are slight differences. Garlics contain 24,66 g/kg dry weight of alliin. Content of crude proteins in Czech garlic is comparable to Chinese garlic but the Spanish garlic has just half of amount crude proteins. Elementary analysis also includes significant differences. Czech varieties contain higher amount of phosphorus, iron and zinc. On the contrary, content of potassium in foreign garlic is higher than in Czech Republic and the analysed amount is 15 g/kg dry weight.
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Meristem cultures in garlic (Allium sativum) breeding
ŠVEHLOVÁ, Eva
The diploma thesis deals with the use of meristem cultures in garlic (Allium sativum) breeding. The source material was used variety Tantalum of garlic. The using material, before the isolation of meristem, was tested for the occurrence of viral diseases by immunological tests ELISA (Enzyme-Linked Immuno-Sorbent Assay), also known as EIA (Enzyme Immunoassay). The method used to detect antibodies and antigens. The material was tested for viruses onion yellow dwarf (OYDV - Onion Yellow Dwarf Virus) and virus genus Carlavirus (GCLV - Common Garlic Latent Virus). Then the sound material was sterilized, cultured and then it was obtained meristem. Cultivation of preparation meristem was realised according available methodologies. After preparation meristem put on MS medium with vitamins and growth regulator IAA, NAA and BAP.
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The effect of caloric intake and aromatic substances on the human body odour quality
Fialová, Jitka ; Havlíček, Jan (advisor) ; Martinec Nováková, Lenka (referee)
Previous work has shown that mate choice is in part affected by cues associated with quality and condition of potential mate. These cues could be based on visual characteristics or as shown recently on chemical cues. There is growing evidence which suggest that body odour plays relatively significant role in mate choice. Moreover, body odour is to some extent affected by ingested diet. Therefore, we focused on the effect of caloric restriction and garlic consumption on axilary odour. Our results suggest that restoration of food intake improve body odour in terms of pleasantness and attractiveness (probably as a consequence of recommended specific diet), but during caloric restriction it is rated lower. The garlic consumption improves hedonic assessment of body odour. This effect could be ascribed to his well-known health effects. Our findings thus confirm assumption that ingested diet affects body odour and these changes in odour attractiveness could serve as a cue to individual condition and quality.
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Evaulation of selected garlic assortment
Dvořák, Jakub ; Koudela, Martin (advisor) ; Jelínek, Tomáš (referee)
Field experiment was established for this bachelor thesis, for which was choosed nine species of Czech garlic. Five of them is bolting species and three are not bolting. All species was grown in three systems of production, which were various of amout of fertilizers. In conventional system there were used full dose of fertilizers and cloves were macerated in sulphur and in Rovral Aquaflo. In second system of production which is called integrated system of vegetable production, there were used a half dose of fertilizers and cloves were not macerated. In the last one which is called organic, there were not use any fertilizer and cloves were not macerated. The dose of fertilizers were split to three parts which two of them were apply in autumn before planting and the last one were apply in the spring. When plants started bud, every week were young plants measured. After harvest, all bulbs were measure for weight and width and after that were analysed for oils in Departement of quality of agricultural products and used for experiment with storage. In this experiment, bulbs were in the room where is constant temeprature and humidity and every month were controled. For analysis of oils, cloves were mixed and distill. Distiled oils were analysed in gas chromatograph. Data from all experiments were processed in computer program Statistica 12. Results show that the non bolting species bud earlier than bolting species, the higest yield have species from in integrated system of vegetable production. The best health of bulbs during storage experiment have bulbs from conventional system of production except of species Matin which have the best storage quality in integrated system of vegetable production. The highest amount of oils have bulb from conventional system of production except of species Unikát and Benátčan which has highest amounts of oils in bulbs from organic production. Species Benátčan have the smallest amount of measured oils componets.
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